Category: Dessert Recipes
INGREDIENTS:
- For the Cake
- 1 cup butter, softened
- 2 cups sugar
- 3 cups cake flour
- 4 eggs
- 1 cup sweetened condensed milk
- 1 tsp Rustlin' Rob's Mexican Vanilla
- 2 tbsp baking powder
- The Icing
- 1-14oz can condensed sweetened milk
- 1 cup butter, softened
- 1 Rustlin' Rob's Vanilla Bean, scraped
- 1 qt fresh strawberries, sliced
DIRECTIONS:
- Preheat the oven to 375 F.
- Cream softened butter and sugar together until smooth. Add eggs one at a time just until you can't see the yolks.
- Combine the flour and baking powder together in a bowl. Combine the milk and Mexican Vanilla in another small bowl.
- Alternate adding the flour mixture and the milk mixture to the butter. Starting and ending with milk. Mix just until incorporated.
- Divide your batter into 2 round 9-inch pans. ( Make sure you grease and the parchment bottom of the pans.)
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool cakes for 10 minutes or longer in pans. Make sure the cake is loose from the sides and turn it out onto the cooling rack.
- In another bowl combine the softened 1 cup of butter and 14oz can of sweetened condensed milk. Blend until completely smooth.
- Cut your Vanilla bean lengthwise. With your knife scrape the paste from both sides of the bean. Add the bean paste to your icing and mix well.
- Cover and refrigerate until cakes are completely cooled. Clean and slice your strawberries. Spread half of your frosting on top of the bottom layer of the cake. Top the layer with sliced strawberries.
- Place the other cake on top of the bottom iced layer and repeat the process. You can refrigerate right away.
